Recipe by currybunny
Again borrowed without permission and with no intention of return from the net - I'll be making this next week! (Update 2/9 - thanks to the reviewers, I have updated step 5 to be correct - Cheers!)
Top Review by MarieRynr
This was an excellent recipe, with a fabulous flavour, worth more than 5 stars. I made this for dinner tonight, cutting it in half as there are only two of us and we both wished I had made the full error. I knew from the other reviews to add the broth with the vinegar and wine. I will definitely make this again and plan on making it for my boss as well. Thanks so much for a great recipe!
- 4 boneless skinless chicken breasts, pounded thin
- 1 tablespoon butter
- 3 tablespoons shallots, finely chopped
- 2 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
- 1⁄2 cup dry white wine
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup chicken broth
- 2 teaspoons tomato paste
- 1⁄4 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely chopped
Directions See How It's Made
- Season breasts with salt and pepper.
- Melt the butter in a skillet over med-high heat. Add the chicken breasts and cook until they are lightly brown, depending on thickness anywhere from 2-5 minutes per side.
- Remove the chicken to a warm platter.
- Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted.
- Add the broth, vinegar, wine, Worcestershire and bring to a boil.
- Stir in the tomato paste and cook until the sauce is reduced by half.
- Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce.
- Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve.